Extra chocolatey and extra nutty from both the almond butter and almonds, this vegan granola is super addicting. It tastes like brownie batter but is much healthier! Who doesn’t want that?! It’s also very easy to make – only takes about 10 minutes of prep time and is very customizable! The hardest part of this recipe is waiting for it to cool completely before diving in. Patience isn’t my strong suit. But it’s worth it – it’s delicious on it’s own but I love it with a bowl of fresh fruit and vegan yogurt. YUM.
Something I love about homemade granola is getting to choose what nuts and seeds to use. It’s no secret that nuts and seeds are a great way to get healthy fats and omegas on a plant based diet and eating them in the form of granola is a great way to enjoy them. In this granola I used almonds, salted pumpkin seeds and chia seeds but you could use whatever you have on hand. It should work fine as long as you keep the ratios the same. Walnuts or pecans would also be delicious!
making the chocolate “sauce”
To coat the oat and nut/seed mixture, we’re going to make a chocolate “sauce”. To a small sauce pan over low heat, add almond butter, maple syrup, cacao butter, coffee, cacao powder, vanilla and coconut sugar. Whisk this mixture frequently until it is completely melted together and smells like heaven. You want it to melt, but not boil or simmer so be sure the heat isn’t too high.
Once it’s melted, pour the sauce immediately over the oat and seed mixture and mix it with a spatula until fully incorporated.
Next, on a parchment lined baking sheet, press the granola out so it is nice and flat. You don’t want it to be too thick or it won’t give you that same satisfying crunch!
Bake this for twenty to twenty-five minutes. When it’s finished cooking it won’t be completely firm which is why it’s so important to let it cool COMPLETELY before touching it.
Believe me. Patience is not my strong suit but you just have to let it cool.
While it’s cooling, it will get even harder and when it is cold it will have that satisfying crunch! I even find that it gets even better after a couple of days of being stored in an airtight container.
Don’t you just love a food that’s get better with age? Wine, (vegan) cheese, and granola.
I hope you guys love this one as much as I do. I recommend trying it with a little vegan yogurt and fruit! The perfect spring breakfast.
If you recreate this, don’t forget to tag us on social. I love seeing your posts. Happy granola baking!
Vegan Chocolate Almond Granola
- Preheat oven to 350 degrees, Fahrenheit. Line a baking sheet with parchment paper.
- In a medium sized bowl, mix all dry ingredients and set aside.
- In a small sauce pan over low to medium heat, add all "wet ingredients" and whisk frequently until completely melted together. Make sure your heat is not too high. You do not want this mixture to burn.
- Pour the melted wet ingredients into the dry ingredients and mix until fully combined.
- Press granola onto baking sheet in a thin, flat layer (see post for reference).
- Bake for 20-25 minutes on the bottom rack of the oven.
- Remove from oven and allow to cool COMPLETELY before breaking into clusters and smaller pieces. It won't feel completely hard when you first remove it but it continues to harden as it cools. It should have a nice crunch once cool!
- Storage: Store in an airtight container at room temperature for up to 14 days.
- You must wait until it is cooled completely before breaking apart!
- You can customize the nuts and seeds here as long as you keep the ratios the same.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.